# What You Need:
→ Churro Cones
01 - 6 large flour tortillas
02 - 3 tablespoons unsalted butter, melted
03 - 1/2 cup granulated sugar
04 - 2 teaspoons ground cinnamon
→ Cheesecake Filling
05 - 8 ounces cream cheese, softened
06 - 1/2 cup powdered sugar
07 - 1/2 cup heavy cream
08 - 1 teaspoon vanilla extract
→ Optional Toppings
09 - 1/4 cup mini chocolate chips
10 - 1/4 cup caramel sauce
11 - fresh berries
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, mix granulated sugar with ground cinnamon until evenly blended.
03 - Roll each flour tortilla into a cone shape, securing with a toothpick or wrapping in foil to maintain form. Brush the exterior of each cone with melted butter, then roll in the cinnamon-sugar mixture to coat thoroughly.
04 - Arrange cones seam-side down on the prepared baking sheet. Bake for 8 to 10 minutes until golden and crisp. Allow cones to cool completely before removing foil or toothpicks.
05 - Beat softened cream cheese and powdered sugar together until smooth. Add heavy cream and vanilla extract, whipping until light and fluffy.
06 - Spoon or pipe the prepared cheesecake filling into each fully cooled churro cone.
07 - Garnish cones with mini chocolate chips, drizzle caramel sauce, or add fresh berries as desired. Serve immediately to preserve crispiness.
